Crockpot Potato Soup

I just couldn't bare the thought of posting a hot soup recipe in July, so I've been holding out on this one.  August is still hot, but somehow it just sounds more "autumnish."  Well, it doesn't get much easier than this folks!  (Nor much creamier.  Not the healthiest. :)  This is a super easy recipe that you can throw in the crockpot, or... do like me, and speed things up even more by doing it over the stove.  You basically just throw it all in and heat it up.  This was a hit with my whole crew... which is saying something, seeing as how I served it up in 100 degree weather. :)

*Lyd's Tip: Rather than use the flavorless, overpriced store-bought hash-browns, just pull out a few of your left-over baked potatoes and grate them up.  (I use my food processor and it takes no time!) The cook up better and make a much smoother, creamer texture anyway! :)

Paula Dean's Easy Potato Soup (Raining Hot Coupons)

1 Bag of frozen hash-brown potatoes – squares, not strips (30 oz bag) (Or grated baked potatoes)

1/3 – 1/2 cup chopped onion (depends how much you like onion)

1/4 teaspoon ground black pepper

2 Cans of chicken broth (14.5 oz each)

1 Can cream of chicken soup

1 Package Cream Cheese (softened)

Cheese for the top!

Directions:

Combine all the ingredients (except for the cream cheese and cheese) and mix well then cook on medium to 4-5 hours.

Add the cream cheese (softened) at the end and cook for another 20-30 minutes.

Add some cheese to the top (optional)

Enjoy!

Chicken & Wild Rice Soup

I was shocked to have left-overs of the delicious chicken cordon bleu, but I guess I shouldn't have been because I made a really big batch.  When I looked in the fridge the next day thinking, "Hmmm... what's for dinner?" I saw that chicken breast and the left-over wild rice I served with it, and I love turning one good meal into another, (make's me feel quite magic), and POOF... not to brag, it really worked on this one.  This was some of the yummiest soups I've had in a long time!  It came together quickly- heck, I didn't even peel the carrots.  A very happy chicken was served two delicious ways. Yum!

Lyd's Tip: To clarify, take advantage of chicken left-overs from meals like this, this, or this.  Save time cutting and cooking raw chicken, and just chop up the left-overs and turn them into a delicious soup.

*I also added some sliced zucchini, chopped cabbage, and cooked quinoa, which my family isn't too keen on as a side dish, but all said they loved in the soup... score!

Chicken & Wild Rice Soup

Ingredients:

2 Tablespoons butter

1/2 small onion or 1 large shallot, chopped

2 celery stalks, chopped

2 small carrots, chopped

salt & pepper

2 garlic cloves, minced

1/2 teaspoon dried thyme

8 cups chicken broth

2 chicken breasts, cut in half

3/4 cup wild/brown rice blend

1 cup milk

1/4 cup flour

Directions:

Melt butter in a large soup pot over medium heat. Add onion, celery, and carrots, season with salt & pepper, then saute until tender, about 10 minutes. Add garlic and thyme then saute for 1 more minute.

Add chicken broth then increase heat to high and bring to a boil. Add chicken breast halves and cook until no longer pink in the center, about 10 minutes, then remove to a plate and set aside. Shred when cool enough to handle. Add wild/brown rice blend to the pot then place a lid on top, turn heat down to medium-low and simmer for 40-50 minutes or until rice is tender. 

In a small bowl, whisk together 1/4 cup milk with flour until smooth then add remaining milk. Slowly drizzle into soup while stirring. Add chicken then simmer soup for 10 more minutes uncovered and serve.

Recipe From: Iowa Girl Eats

Butternut Squash Gnocchi

Yes, I'm still at it... sneaking squash into thing. :)  I was amazed how easy this was to make, and although the kids were a little disappointed that they weren't the "chicken nuggets" that they thought they were, they still ate them up. (It's ok... you can admit that you had the same thought. :)  The garlic sage butter was a little strong.  I think they would taste the best with a creamy sauce or in a soup.  We actually put ours into our creamy tomato soup and it was quite delicious.  Just another fun way to sneak in those veggies. :)

Butternut Squash Gnocchi with Garlic Butter and Sage Sauce

For the gnocchi:

3lb butternut squash (I think just about any kind of squash would do.  I used acorn.  I would definitely recommend following my tip below and slow cooking it.  Super easy!)

1 Tablespoon extra virgin olive oil

salt & pepper

1/2 teaspoon salt

1 egg, whisked

2-1/4 cups flour, plus more for rolling

For the Garlic Butter & Sage Sauce (for two, 1-cup servings):

2 Tablespoons butter

1 garlic clove, minced

7-8 leaves fresh sage, chopped

salt & pepper

Directions:

Preheat oven to 400 degrees. Pierce bulb end of butternut squash with a sharp knife several times then microwave for 3 minutes, flipping halfway through. Slice top and bottom off squash, then cut in half lengthwise and remove seeds with a spoon. Place squash halves cut side up on a foil-lined baking sheet then brush with extra virgin olive oil and season liberally with salt and pepper. Roast for 50-60 minutes, or until a knife inserted into the thickest part of the squash meets no resistance.

When squash is cool enough to handle, scoop from peel and place in a food processor. Process until very smooth (or mash by hand) then place puree in a large saucepan over medium heat and cook until it is no longer extremely moist, about 10 minutes, stirring occasionally. Spread squash puree on a plate then refrigerate until cool (doesn’t have to be cold – but will be more difficult to roll out.)

Measure out 2 cups cold squash then place in a large bowl and stir in whisked egg and salt. Add flour, 1 cup at a time, and stir until the dough pulls away from the side of the bowl. Turn out onto a heavily floured surface and knead until dough comes together. (Dough might be sticky, just keep flouring hands lightly.

Remove large hunks of the dough then roll into a rope and cut into 1″ sections to form the gnocchi. Place onto a wax paper or foil-lined baking sheet and freeze until solid then transfer to a freezer bag, or cook gnocchi immediately. Cook frozen gnocchi the same as fresh (do not thaw.)

To cook gnocchi: Bring a large pot of water to a boil then salt lightly. Melt butter in a large skillet over medium heat, then add garlic and sage. Cook until garlic is just starting to turn golden brown.

Add 1 cup gnocchi at a time and to the salted, boiling water, then cook at a gentle boil until gnocchi float to the top, about 2 minutes. Transfer using a slotted spoon or spider to the garlic butter & sage sauce. Cook remaining gnocchi then add to the skillet. Season with salt & pepper then toss to coat, and plate.

From: Iowa Girl Eats

*She has some great step by step instructions and pictures.

Lyd's Tip:  My sister was telling me a while back how she chopped up her Halloween pumpkins and put them in her crockpot and they ate them up.  I thought it was brilliant.  I was too lazy to even cut mine up.  I was in a hurry so I just threw the whole thing in, put it on low, and left.  It was done in just a couple hours.  So easy!  No hassle with baking it in the oven forever and burning it.  Love these time savers!

Here they are, ready for a dunk in our creamy tomato soup. Yum!
 

Pinto Bean Soup with Cajun-Style Sausage

So Happy {late} Valentine's Day!  I have been busy with sick kids lately, and so instead of making sweets, I've been making soups. How sad is that?  Except that this was a soup that made my hungry crew happy.  I made a big batch of pinto beans in the crockpot.  We used them for beans and rice tacos, but I used the other half in this soup. Dried beans are pretty cheap.  I liked that the beans weren't all that was going on in this soup.  The addition of some fresh veggies and spices made it much more exciting and tasty than a typical bean soup.

Pinto Bean Soup with Cajun-Style Sausage (Diana Rattray)

1 tablespoon olive oil

12 ounces andouille sausage, sliced (I just used ground sausage)

1 medium onion, chopped

2 ribs celery, chopped

1 bell pepper, chopped, red, green, or other color

(I also added chopped zucchini)

2 cans (14.5 ounces each) diced tomatoes

1 1/2 teaspoons Cajun seasoning blend

salt and pepper, to taste

1 quart chicken broth

2 cans (about 15 ounces each) pinto beans, drained and rinsed

2 green onions, thinly sliced

1/4 cup chopped fresh parsley or cilantro

In a large saucepan, heat the olive oil over medium heat. Add the sliced sausage, onion, and celery and saute for about 5 minutes, stirring frequently. Add the bell pepper and continue cooking, stirring, for 3 or 4 minutes longer. Add the diced tomatoes, seasoning blend, salt and pepper, and chicken broth. Add the drained pinto beans. Bring to a boil; reduce heat, cover, and simmer for 15 minutes. Add the green onions and parsley and continue cooking for 2 minutes longer.

Serves 6.

Lyd's Tip: I mentioned recently how I sometimes make my ground beef stretch using a grated potato, but I also like to make my sausage stretch. Are you shocked? :) I add a chopped onion, and sometimes I just don't use as much in the recipe.  I set a little bit aside and refrigerate it.  It's perfect in omelets, quiche, casseroles, or other soups.  Saves me time too, because I can just throw it in.

Squash Pasta

Had to post this one lest you doubted me when I say that squash keeps sneaking into my foods. :)  I will also add that this is an AWESOME way to sneak it in!  No one knew... and I sat silently chuckling to myself all through dinner. :)  It had a little different taste than your regular homemade egg noodle, but still great.  I served it as a side dish, but I would definitely throw it into chicken noodle soup next time.  It was so easy and inexpensive to make-- why wouldn't I sneak an extra veggie serving in! :)  "Forgive me... a cruel chuckle."  Glad I found this one- I'm definitely going to experiment.

Lyd's Tip: Please do me a favor and save yourself an hour of baking and electricity and just microwave your squash.  Cut it in half, turn it cut side down on a glass dish, pour just a little water and microwave for about 7-10 minutes.  Then you can get right to work making dinner. :)

Gold Nugget Squash Pasta (Melissas.com)

1 whole gold nugget squash.  (I used gold nugget, but I bet acorn would work too.)

1 3/4 cup All-Purpose Flour (I'm going to try whole wheat next time- just to be brave. :)

1 teaspoon Hazelnut Butter

(I added about a tsp of salt- it needed it.)

1 pinch Black Pepper

1 pinch Ground Nutmeg

1 pinch Garlic Powder

Preheat oven to 350 degrees F. Cut squash into quarters, remove seeds and place in a baking dish with ½ cup of water. Cover and bake until tender (50 to 60 minutes). Let cool and mash flesh. Set aside. In a large bowl, combine ¾ cup of squash with remaining ingredients to form a soft dough. Turn out onto a floured board & knead until smooth and pliable like a firm bread dough. Place in a bowl, cover with plastic wrap & let rest for at least 30 minutes. Shape and cook dough as desired.

(I rolled them out and cut strips.  This might work best if you let the noddles dry, but you know me, and I wasn't going to wait, so I just boiled them right away.  It took about 5-10 minutes to cook.  It worked out great.  I think I would just try to make them thinner next time.)

 

Asian Pork Soup

 

This was a great way to give the pork chop felt-overs new life.  You don't even need that much.  A tasty, healthy soup with lots of flavor!  I even considered trying to cut out the pork next time and just making it a meatless soup... leaving me with "Asian Soup"?  Hmmm.  Either way- quite lovely!

Asian Pork Soup (Everyday Health)

cooking spray

12 ounce(s) pork, lean boneless, cut into thin bite-size pieces (This is a good meal for pork left-overs.)

2 cup(s) mushrooms, shiitake, sliced

2 clove(s) garlic, minced

3 ounce(s) broth, chicken, less sodium (I used ramen noodles and the broth mix it came with.)

2 tablespoon sherry, dry (I used apple juice.)

2 tablespoon soy sauce, less sodium

2 teaspoon ginger, fresh, or 1/2 teaspoon ground ginger

1/4 teaspoon pepper, red, crushed (Don't get too liberal with the flakes!)

2 cup(s) cabbage, napa (Chinese), thinly sliced

1 scallion(s) (green onions), thinly sliced

1. Coat an unheated large nonstick saucepan with nonstick cooking spray. Preheat saucepan over medium heat. Add pork to hot saucepan  cook for 2 to 3 minutes or until slightly pink in center. Remove from saucepan; set aside. Add mushrooms and garlic to saucepan; cook and stir until tender.

2. Stir in chicken broth, sherry, soy sauce, ginger, and crushed red pepper. Bring to boiling. Stir in pork, Chinese cabbage, and green onion; heat through.

Put a Lyd on Beef Stew

I can always count on soup or stew as a great way to squeeze in more veggies.  I've posted a version of my Beef Stew before, but it's ever evolving.  I liked this combo, in which the veggies steal the show, tender and delicious!  (You can even leave the meat out all together, although I think there's a sacrifice in flavor.)  I tried asparagus this last time and LOVED it!  Just don't over cook.  Delish!

Lyd's Tip:  Don't limit yourselves to just these veggies- clean out the crisper and use what you have on hand- that little old bell pepper past it's prime or the wilty celery discover new-found vitality in soup. :) (I'm not recommending "rotten veggies" to enhance your soup... you know what I mean. :)  Throw in tomatoes, celery, squash, eggplant, broccoli, ANYTHING!
Lyd's Tip: This is one of those meals where the "meal kits" I mentioned really come in handy because there is so much chopping.  Saves a lot of time if you do it before hand.

Put a Lyd on Beef Stew (By Lyd)

Slow cooked beef roast (with drippings) or Sunday roast left-overs EASY! :)

1/2 cup olive oil

1-2 tsp minced garlic

4-6 potatoes, peeled and sliced

8 carrots, peeled and sliced

1 onion, chopped

2 large yams, peeled and sliced

1 bunch asparagus

1 tsp ground thyme

1/2 tsp sage

1 tsp each onion and garlic powder

Fresh chopped parsley

1 cup flour (you can even use whole wheat if you want)

2 quarts water with beef bullion or beef stock

salt and pepper to taste

In a large stew pot, pour and heat oil.  Add garlic, potatoes, carrots, onion, and yam.  Add meat and drippings.  Stir and simmer for about 5-10 minutes until veggies are tender.  Add asparagus (they cook faster so you might want to wait a bit longer).  Add parley and seasonings and flour; stir to coat.  Slowly add beef stock.  Bring to a boil so flour with thicken.  Season further to taste.  Serve nice and warm on a rainy day.

Dinner Short Cut: Pre-Chopped Kits

LYD's TIP:  I'm sure I'm "reinventing the wheel" here, but as a busy mom, I love to find any way I can speed up the dinner process.  One way I do it is by making a dinner kit to store in the fridge until that meal pops up on the menu.  This is a fairly simple concept, but I love the time it saves me!

*The above picture was my Homemade Chicken and Veggie Soup.  I just heat about 3 T oil in a pot, toss in my veggies kit from the fridge (You can use just about anything), stir to coat, and let them simmer.  I add about 2 or 3 T flour (to thicken the soup), stir, then add the chicken broth (about 1 quart) and chicken.  How easy is that?!  And healthy too! :)

Pre-Chopped Veggie Kits:

• Chop the veggies for the next meal and throw them in a bag or Tupperware to toss into dinner the next night pre-cut.
• While the cutting board is out, cut up a "Snack Kits" for the kids... or adults (heaven forbid :). (Celery or carrot sticks, bell peppers, cucumbers, etc.)

*Veggies that are starting to get old still work great in soups.  Good way to use them up.)

Fresh Mexican Corn Soup

After seeing all that corn I froze, I felt like I needed to feature it in a dish, and this is the yummy recipe that I found. This was a fun soup, and a great way to use up some of my frozen corn. I thought it had a good flavor. I actually came across it first by watching her video- that is always my favorite, because they make it look so easy and do-able.

Fresh Mexican Corn Soup (Ingred Hoffmann, Foodnetwork)
4 ears fresh or 3 cups frozen, thawed corn kernels
2 medium tomatoes, roughly chopped
2 cups chicken broth
1/2 teaspoon dried oregano
4 slices thick cut bacon
1/2 onion, chopped (about 1 cup)
2 cloves garlic, finely chopped
Coarse salt and freshly ground black pepper
1/2 cup heavy cream, optional
3 tablespoons chopped fresh flat-leaf parsley
1/2 cup queso fresco, fresh farmer's cheese, feta cheese, or sour cream, optional
Tortilla chips or fried tortilla strips, optional

If using fresh corn, scrape kernels from cobs using small sharp knife or spoon. Place half of the corn kernels in blender with tomatoes, 2 cups of broth, and oregano. Puree until smooth. Set aside.
In a large saucepan over medium heat, cook bacon, turning once until brown and crisp, about 10 minutes. Remove bacon to a paper towel lined plate to drain. Set aside. Add onion to bacon fat in saucepan and cook, stirring frequently until onion is soft and translucent. Add garlic and stir for another minute.
Add tomato-corn puree to saucepan with remaining 2 cups of broth. Bring to a low boil and add remaining whole corn kernels. Simmer over medium-low heat until thickened, about 20 minutes. Stir occasionally and remove any foam as it develops with a large flat metal spoon. Season with salt and pepper.
Mix in half of the parsley and cream, if desired, and heat through.To serve, garnished with crumbled bacon, remaining parsley, crumbled cheese and tortilla chips or strips.

January Daring Cook's Challenge: Cassoulet

Our January 2011 Challenge comes from Jenni of The Gingered Whisk and Lisa from Parsley, Sage, Desserts and Line Drives. They have challenged the Daring Cooks to learn how to make a confit and use it within the traditional French dish of Cassoulet. They have chosen a traditional recipe from Anthony Bourdain and Michael Ruhlman.

I just about passed on this challenge because, frankly, it looked and sounded very unappealing to me... something about the duck fat (not mention where would I find that.) I bet it would actually taste amazing, but I'm expecting and just didn't feel up to experimenting. But Amy pointed out the alternative "vegetarian" recipe at the bottom, and I'm glad she did. (I kind of feel like I really took the easy way out on this challenge... but hey, at least I kind of attempted. :) I was amazed you could get this much flavor and consistency without adding chicken broth or some sort of thickening agent. I'll admit, it probably wasn't the most amazing soup I've ever had, but it was pretty good and pretty healthy. I really liked the beans, but I think I might have added too much of the ground cloves and they are pretty strong. It kind of took over the dish. On the whole though, it was easy to make and tasted pretty good. We dipped homemade flat-bread in ours. Another challenge complete-ish. :)

Vegetarian/Vegan Cassoulet
Vegetarian Cassoulet by Gourmet Magazine, March 2008

Ingredients:

3 medium leeks (white and pale green parts only)
4 medium carrots, halved lengthwise and cut into 1-inch-wide (25 mm) pieces
3 celery ribs, cut into 1-inch-wide (25 mm) pieces
4 garlic cloves, chopped
1/4 cup (60 ml) olive oil
4 thyme sprigs
2 parsley sprigs
1 Turkish or 1/2 California bay leaf
1/8 teaspoon (2/3 ml) (1 gm) ground cloves
3 (19-oz/540 gm) cans cannellini or Great Northern beans, rinsed and drained
1 qt (4 cups/960 ml) water
4 cups (960 ml) (300 gm) coarse fresh bread crumbs from a baguette
1/3 cup (80 ml) olive oil
1 tablespoon (15 ml) (12 gm) chopped garlic
1/4 cup (60 ml) (80 gm) chopped parsley

Directions:

1. Halve leeks lengthwise and cut crosswise into 1/2-inch (13 mm) pieces, then wash well (see cooks’ note, below) and pat dry.
2. Cook leeks, carrots, celery, and garlic in oil with herb sprigs, bay leaf, cloves, and 1/2 teaspoon (2½ mm) each of salt and pepper in a large heavy pot over medium heat, stirring occasionally, until softened and golden, about 15 minutes. Stir in beans, then water, and simmer, partially covered, stirring occasionally, until carrots are tender but not falling apart, about 30 minutes.
3. Preheat oven to moderate 350°F/180°C/gas mark 4 with rack in middle.
4. Toss bread crumbs with oil, garlic, and 1/4 teaspoon (1¼ ml) each of salt and pepper in a bowl until well coated.
5. Spread in a baking pan and toast in oven, stirring once halfway through, until crisp and golden, 12 to 15 minutes.
6. Cool crumbs in pan, then return to bowl and stir in parsley.
7. Discard herb sprigs and bay leaf. Mash some of beans in pot with a potato masher or back of a spoon to thicken broth.
8. Season with salt and pepper. Just before serving, sprinkle with garlic crumbs.

Leftover Mashed Potato Soup

I had some leftover mashed potatoes from Christmas dinner this year, and this turned out to be a great way to use them up. It was flavorful and easy to throw together.

Leftover Mashed Potato Soup (Food.com)
2 tablespoons butter or 2 tablespoons bacon drippings
1/2 cup chopped onion
1 cup chopped fresh mushrooms
14 1/2 ounces chicken broth
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 teaspoon sweet paprika
2 cups prepared mashed potatoes (leftover is great)
1/2 cup cheddar cheese
(I also added a can of drained corn.)
2 scallions, finely chopped
3 slices bacon, cooked and crumbled
2 tablespoons sour cream
2 tablespoons cream or 2 tablespoons half-and-half

1 Cook bacon, and set aside to crumble.
2 In a large saucepan, cook onion in butter or dripping until softened.
3 Add chopped mushrooms and cook until tender and onion is golden.
4 Add chicken broth, salt, pepper, and paprika, stirring to mix.
5 Blend in mashed potatoes, stirring until lumps are gone.
6 Bring soup to a boil, then lower heat and add cheddar cheese, stirring until it is melted and smooth.
7 Mix in scallions, crumbled bacon, sour cream, and cream/half and half, stirring to heated through but not boiling.

Lyd's Ulitimate Chili

Well... it happened... brace yourself... I won first place at the bi-ward chili cook-off! :) No, really, you don't know how exciting this is. I actually WON something! I seriously never win, and I have to admit, it felt great! I was pretty tickled with myself. I won a golden bowl of chili... I'm not even making that up! I need to take a picture. I was excited for this challenge from the beginning. I already love chili, so I tried to think of what to add that would make me love it even more. I will be the first to admit that this is kind of a crazy modge-podge of ingredients... I was really getting creative, but I think it worked! This was officially the very last bowl... I finally remembered to take a picture, and I had smothered it is cheese and sour cream, so I don't know if this is the most authentic bowl, but I do know it was darn good! :) You should be pretty grateful that I'm sharing my secret recipe! :)

Lyd's Prize Winning Ultimate Chili
1st Place at the Chili Cook-Off

1 lb spicy sausage (or regular depending on taste preference)
2 green bell peppers, chopped
1 onion, diced
3 celery stalks
1/2 packaged pepperoni, sliced (about 20)
1/2 South Carolina BBQ Pork Roast, shredded (with all the drippings- that was really important to the flavor and consistency.)
1 small can diced green chilies (mild)
2 Mexican Fiesta diced tomatoes
1-2 tsp salt
1 tsp garlic powder
1 T chili powder
pinch of cayenne
1 packet dry chili seasoning (Was that cheating? I hope not. :)
1 T Worcestershire
1/2 cup salsa
3 bags beans, soaked and cooked (I used black, kidney, and black eyed pea because that is what I had, but any will work.)
1-2 8oz. can tomato sauce (might add more sauce or a little water if it is too thick)
1 T brown sugar

Cook up your sausage, drain most of the grease, and return to pan. Add bell pepper, onion, and celery and cook until tender, stiring occasionally. Add pepperoni and shredded pork and heat through. Stir in all remaining ingredients until fully heated and incorporated. Simmer on medium-low heat until ready to serve. Top with sour cream and cheese.

A Bit About the Beans: I soaked the beans in two big bowls over night. I mixed them all together, but I wouldn't do that next time, because the black beans just kind of took over the color and turned them all gray. :) It wasn't a big deal though. Like I said, I soaked them over night, and then I cooked them in the crockpot with about 1-2 inches of water above beans on high for about 4-6 hours or low for about 6-8 hours. I made sure they were soft enough, then I drained and rinse the really well. Then they are ready to toss in your chili. I actually didn't end up using all of them, but if you are making a huge batch- do it! I set about 2-3 cups of beans aside and made another meal with it, but I did use most of them.

Harvest Tortellini Soup

This soup is so easy to make and tastes so delicious! I've made a similar soup before, (this is a lot like the Garden Minestrone Soup) but I thought it would be fun to try a few different veggies and throw in some tortellini. This is my favorite soup to make when I have produce in the fridge that needs to be used up- you can throw just about any vegetable in there and it tastes great! It is perfect for this time of year with all the fresh produce from the garden!

Lyd's Tip: Soup is a great meal when you are in a hurry. You can just throw things in a pot and pretty much heat and simmer, so why add time to your schedule cooking meat? Save yourself several minutes or more by just using left-over meat you might have on hand. For example, I had just a little left over from the South Carolina Pork Sliders, and it added a yummy flavor, and all I had to do was throw it in. Maybe a little bit of your Sunday roast left over, or cooked chicken from the night before. You can cook up just a bit of hamburger too, but it's a good way to save time. You can also be brave and go meatless, and it will still be delicious.

Harvest Tortellini Soup (By Lyd)
Meat (Refer to Lyd's Tip above.)
1-2 bell peppers, chopped
3-4 carrots, peeled and sliced
2 cups chopped zucchini
1 cup chopped broccoli or cauliflower
1 (14-15 oz.) can stewed or diced tomatoes
3-4 cups water
3-4 tsp bullion (you could always use beef broth instead)
1 tsp Italian Seasoning
1 tsp basil (I like to throw in fresh basil if I have it)
1 tsp oregano
1/2 tsp garlic powder
1 can kidney beans, drained and rinsed
1 can garbanzo beans, drained and rinsed
1-2 cups dried tortellini
Parmesan cheese

In about 1 cup of water, add vegetable and let them simmer on medium heat until they get tender, about 10 minutes, stirring occasionally. Add remaining ingredients and continue to simmer on medium low and stir until tortellini is soft and flavors are absorbed, adding more water and bullion if needed. Serve warm with grated Parmesan cheese on top.

Cheesy Turkey Chowder

We had Thanksgiving a little early this year... :) My mother-in-law cooked up a delicious turkey for Sunday dinner this last week, and I think it is just a CRYING SHAME to throw out all the drippings. Sure they are loaded with fat... ok, they are fat, :) but they are also loaded with amazing flavor that you just can't coax out of a bullion cube, no matter how hard you try. SOOOoo... I set to work on some delicious soup that only took about 30 minutes to make. It was easy and completely flavorful. This was a fabulous way to use up those turkey left-overs! I had some left-over rice and mashed potatoes and a bit of gravy that I threw in and why not add stuffing too? :) I know I'm a bit out of season with this one, but I hope you'll remember this one when Turkey Day rolls around- I know I will.

Cheesy Turkey Chowder (found here from CDKitchen)

Ingredients:
4 cups turkey or chicken broth
1 1/2 cup diced potatoes
1 cup diced celery
1 cup diced carrots
1/2 cup diced onions
1/4 cup butter or margarine
1/3 cup all-purpose flour
3 cups milk
1 tablespoon soy sauce
8 ounces processed cheese spread, cubed (Why would you go to all this trouble to make delicious soup, and ruin it with fake cheese... do me a favor and throw in some REAL cheddar or something worthy of it's surrounding ingredients! Just throwing my opinion out there, for what it's worth. :)
2 cups chopped cooked turkey

Directions:

Combine the broth and the vegetables in a large sauce pan. Cover and cook over medium heat for 15 minutes or until the vegetables are tender.

Melt the butter in a Dutch oven over low heat. Add the flour, stirring until smooth. Cook for 1 minute, stirring constantly.

Gradually stir in the milk and cook over medium heat, stirring constantly, until thickened and bubbly. Gradually stir in the vegetable mixture, soy sauce, cheese and turkey. Cook until the cheese melts and the soup is thoroughly heated.

This recipe from CDKitchen for Cheesy Turkey Chowder serves/makes 2.5 qt.

Egg Drop Soup

My cute sis-in-law and my brother stayed with us for a few days and TALK ABOUT A GOOD DEAL-- she totally cooked for me! She made some of the best dishes I've ever sampled! It was completely wonderful. Those are the kind of guests I'll keep around! One night she made incredible fried rice (posting soon) and she even kicked it off with Egg Drop Soup- it was quite tasty! I've never had it done "properly"- I always throw an egg or two in our Top Ramen and call it "Egg Drop Soup", but that will just never do now that I know what the real thing is. :)

Egg Drop Soup (Simple and Delicious)
3 cups chicken broth
1 tablespoon cornstarch
2 tablespoons cold water
1 egg, lightly beaten
1 green onion, sliced

In a large saucepan, bring broth to a boil over medium heat. Combine cornstarch and water until smooth; gradually stir into broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
Reduce heat. Drizzle beaten egg into hot broth, stirring constantly. Remove from the heat; stir in onion. Yield: 4 servings.

Nutrition Facts: 1 serving (3/4 cup) equals 39 calories, 2 g fat (trace saturated fat), 53 mg cholesterol, 714 mg sodium, 3 g carbohydrate, trace fiber, 3 g protein.

Tomato-Tortilla Soup

I know I just posted a similar soup not too long ago, but this was to good to pass up! I loved the fresh flavor, and surprisingly, I could handle the heat! It had some kick, but it wasn't that kind that would "kill you off"... just definitely clear your sinuses a bit. :) I loved the pureed texture! Please note that it is "meatless". Are you proud of me eating my meat "sparingly?" I am finding that there really are some good recipes out there that have enough flavor that you don't have to throw in a bunch of meat to call it a meal. This is definitely one of them!

Lyd's Tip: When your making the tortilla chips, I pray that you won't waste your time individually brushing each tortilla chip! :) (A mistake I might have been destined to make, had they not otherwise informed me in the instructions.) I like her instructions to "brush each side of the tortilla shell" before you cut it. Then if you want to speed it up even more you can just coat it lightly with cooking spray- I use olive oil cooking spray because it is better for you, and I would recommend that if you are using this method-- just a good way to speed things along.

Tomato-Tortilla Soup (Ellie Krieger)

• 2 (6-inch) corn tortillas
• 1 tablespoon plus 1 teaspoon canola oil
• 1/4 teaspoon salt
• 1 small onion, chopped (about 1 cup)
• 3 cloves garlic, minced (about 1 tablespoon)
• 1 small jalapeno pepper, seeded and finely chopped
• 1 teaspoon ground cumin
• 3/4 teaspoon dried oregano
• 4 cups low-sodium chicken broth
• 2 (14.5-ounce) cans no salt added diced tomatoes. with juice
• 1/4 cup fresh lime juice
• 1/4 cup reduced-fat sour cream
• 2 tablespoons chopped fresh cilantro leaves

Preheat the oven to 375 degrees F.

Brush both sides of each tortilla with oil, using 1 tablespoon of the oil. Cut the tortillas in half, then cut each half into 1/4-inch wide strips. Arrange the strips on a baking sheet, sprinkle with the salt, and bake until crisp and golden, about 12 minutes. Remove from oven and set aside.

Heat the remaining 1 teaspoons of oil in a large heavy skillet over medium heat. Add the onion and cook for 5 minutes, stirring occasionally, until onion is soft and translucent. Add the garlic, jalapeno, cumin, and oregano and cook for 1 minute more. Add the broth and tomatoes, bring to a boil, then reduce the heat to low and simmer for about 10 minutes. Stir in lime juice.

Remove the pan from the heat and puree with an immersion blender or in 2 batches in a regular blender until the soup lightens in color but chunks of tomato remain, about 30 seconds. Serve the soup topped with the tortilla strips, a dollop of sour cream, and a sprinkle of cilantro.

Per Serving:

Calories 270; Total Fat 10g (Sat Fat 2g, Mono Fat 3.5g, Poly Fat 2g); Protein 9g; Carb 36g; Fiber 4g; Cholesterol 8mg; Sodium 335mg

Excellent Source of: Vitamin A, Vitamin C

Good Source of: Fiber, Niacin, Phosphorus, Iron, Vitamin K, Protein

Natalie's Taco Soup (with the works)

This is another amazing recipe from my friend Natalie. We were all sick a while back and she brought us dinner... and what a dinner it was! She included every possible delicious topping you could add to the soup! It was heavenly. I loved the avocado! This soup had such an incredibly fresh flavor-- I was sipping sunshine in every spoonful! The lime and cilantro make this one stand out from your typical Taco Soup. It is fun that is has a more juicy texture, a thin, watery base, like tomato juice. I love that Natalie adds extra lime and cilantro, too. Here were her suggestions,
"on the taco soup, I bake the chicken instead of saute. Just lightly coat it with olive oil and bake about 7 minutes on each side (although I cut my chicken breasts in half so they are thin...if you leave them as is, they will need longer to bake, but I find that they stay very moist and tender when they're thin.) I also add more lime juice (3-4 limes) and more cilantro (1/3 to a whole bunch."
I imagine if you are in a hurry, you could even just use canned chicken, or grill it up, but I thought it was a good idea for moist tender chicken if you have the time. Beautiful Soup!!!

Taco Soup
(From a Relief Society cookbook contributed by Chris Hair/Jean McMullin)
3-4 chicken breasts (halves)
4 t. olive oil
1 large onion, chopped
3 cloves garlic, minced or pressed
2 cans (14 ½ oz.) chicken broth
2 cans (14 ½ oz.) Mexican-style stewed tomatoes
1 ½ c. frozen sweet petite corn (Costco’s is good)
½ t. cumin
Juice of 1 - 2 limes (or to taste)
¼ c. chopped cilantro
Salt and pepper to taste

Sauté chicken in half of the olive oil. Remove from pan and pull apart into bite-size pieces. Add remaining oil and sauté onions and garlic.
Add broth and stewed tomatoes. (Chop tomato pieces if desired.) Bring to boil. Add corn, cumin, lime juice, cilantro and chicken. Heat, adjust seasonings, and serve with desired toppings:
Grated cheese
Chopped olives
Chopped green onions
Chopped avocados
Sour cream
Tortilla strips or chips

Taco Bean Soup

My cute sister-in-law has a fun site Edible Experiments. I think she posts some great stuff! A little while back, she made some Taco Bean Soup that just had to go on the menu plan. I was glad I tried it out- it was quite creamy and delicious. I even liked the chili's in it and I usually can't handle much spice. My only beef was with the name- it just didn't seem like your typical "Taco Bean"- maybe I would call it "Creamy Chicken and White Bean Soup... with a kick" but then that might be too long. :) Thanks for the recipe sis! Keep up the good cookin'!

Taco Bean Soup (From Amy Jo's Edible Experiments)
5 C. of water
6 tsp. chicken bullion
3-4 Carrots, chopped
2 cans of Great Northern white beans, drained
1 can greed chilies
1 can cooked chicken
1/2 C. frozen corn (optional)
onion powder to taste
2 TBSP Butter
2 TBSP Flour
1 C. Milk
1 C. Sour Cream
Shredded cheese
Frito corn chips

1. Mix together the water and bullion in a large pot and boil. You can also use chicken stock in cans or whatever. I think it is just easier to add the bullion to water. I think the rule is 1tsp for every cup of water, but I always add a little bit more. Taste it to see if you need anymore.
2. While the water is boiling, chop and peel your carrots. Add them to the water and let them boil for a while.
3. While the carrots are boiling, start opening and draining you cans. Then add the beans, chilies, and chicken. My mom didn’t use corn, but I threw some in because my husband likes it. It was good. Season with onion powder to taste. A note about the chilies: you can buy them diced, but if you use whole ones you can slice them open and scrape out the seeds before you chop them up. I honestly don’t know which is better. My mom claims that whole with no seeds is the way to go, but I have never noticed the seeds in the diced kind. Either way is good.
4. While the soup is cooking, mix up a roux in a smaller pot. Melt the butter and then stir in the flour. Slowly add the milk, constantly stirring. Once it thickens, add it to the rest of the soup.
5. Add sour cream at the end and stir until it melts away.
6. To serve, put Frito corn chips on the bottom of a bowl. Pour in hot soup and add grated cheese. You must follow these serving suggestions! They really add to the yumminess of the soup. The corn chips add a little bit of crunch and the cheese gets all stringy and melty. So good! If you want to make this, go buy corn chips first! If you want, could also top with sour cream and salsa.

Spill-the-Beans Minestrone

This was a very simple soup, so packed with good-for-you veggies and beans, you don't even need meat! I also threw in extra veggies I had on hand and added a bit more liquid to make it stretch. That is the sheer beauty of minestrone! :) It is also a great way to use up the Parmesan rind- it adds a lot of flavor to a soup like this! Just throw it in and melt it.

Spill-the-Beans Minestrone (Taste of Home)
1 medium onion, chopped
2 garlic cloves, minced
1 tablespoon Olive Oil
2 cans (14-1/2 ounces each) reduced-sodium chicken broth or vegetable broth
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (14-1/2 ounces) stewed tomatoes, cut up
2 cups chopped fresh kale
1/2 cup water
1/2 cup uncooked small pasta shells
1 teaspoon Italian seasoning
1/4 teaspoon crushed red pepper flakes
6 teaspoons shredded Parmesan cheese

In a large saucepan, saute onion and garlic in oil until onion is tender. Add the broth, beans, tomatoes, kale, water, pasta, Italian seasoning and pepper flakes. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until pasta is tender. Sprinkle each serving with Parmesan cheese. Yield: 6 servings.

Nutrition Facts: 1 cup equals 238 calories, 4 g fat (1 g saturated fat), 1 mg cholesterol, 738 mg sodium, 39 g carbohydrate, 8 g fiber, 13 g protein.

Coconut Curry Chicken Stew

Holy Moly! (How do you even spell that?) This was a STINKIN' GOOD SOUP! I found it in the Cooking Club of America Magazine. It didn't have a picture- it is hard for me to get past that, but I thought it sounded pretty good, so I gave it a try and I am so glad I did! I was blown away! My hubby is not such a big sweet potato fan, but he loves curry, and curry has such a strong over powering flavor that it totally masked the sweet-potato (which I love) so we were both happy! Even my girls liked this one! I thought the cilantro and the coconut milk were brilliant, making it so fresh and creamy! LOVED IT! Try this one! No- seriously... TRY IT! So good!

Coconut Curry Chicken Stew

2 tablespoons canola oil

1 1/2 cups sliced halved onion

1 1/4 lb. boneless skinless chicken thighs, cut into 1-inch pieces (Took a little short cut and just used a can of chicken- saved a lot of time and still tasted great. Be sure to include the broth! :)

1/4 teaspoon salt

1/4 cup curry powder, preferably Madras (I used some of the powder, but I also used a curry cube used to make the sauces- you find them in the Asian section. I think it enhanced it.)

2 large garlic cloves, minced

3 cups cubed sweet potatoes (1 inch) (about 1 1/2 medium sweet potatoes)* (sweet potatoes or yams? I know they are different, but is it ok to use them interchangeably? I did.)

1 (14-oz.) can lower-sodium chicken broth

1 (14.5-oz.) can light coconut milk

4 tablespoons chopped cilantro, divided

1. Heat oil in large pot over medium-high heat until hot. Cook onion 2 minutes or until it begins to soften, stirring occasionally. Add chicken; sprinkle with salt. Cook and stir 3 to 5 minutes or until chicken begins to brown.

2. Add curry powder and garlic; cook and stir 1 minute. Add sweet potatoes and broth; bring to a boil. Reduce heat to medium-low to low; simmer 10 to 12 minutes or until sweet potatoes are tender and chicken is no longer pink in center.

3. Stir in coconut milk and 2 tablespoons of the cilantro; simmer 3 to 5 minutes or until heated through. Sprinkle with remaining 2 tablespoons cilantro.

TIP *Look for deep orange-colored sweet potatoes, often labeled as yams.

4 (about 1 1/2-cup) servings

PER SERVING: 445 calories, 23 g total fat (7 g saturated fat), 34 g protein, 26.5 g carbohydrate, 85 mg cholesterol, 510 mg sodium, 3.5 g fiber